Pork Chops with Apples and Onions


Who could resist an autumn dish like so? These Pork Chops with Apples and Onions are the epitome of fall. You get perfectly seared pork chops topped with the most delicious cinnamon and allspice seasoned cider pan sauce, and it’s served with tender, butter sautéed apples and red onions. Yes, yes, and yes!

Pork Chops with Apples and Onions

I’ll be honest, pork chops haven’t always been my first choice of protein for dinner. But these pork chops change everything!

They are perfectly seared, perfectly spiced and seasoned and I just can’t get enough of the fresh apple and red onion addition.


Pork Chops with Apples and Onions

Oh and that pan sauce! Let’s talk about that for a second because it is a key highlight of this dish.

It’s made with chicken broth for depth, apple cider for sweetness (and because it’s the perfect pairing to pork), then dijon mustard for zip, and those fresh herbs and autumn spices for flavor.

You know those spices that I can’t help but add to everything lately, even my main dish like so.

Pork Chops with Apples and Onions

Slice the apples thin, yes even thinner than I did if you like them really tender. And add a little cornstarch if you like a thicker sauce.

Then pair it with some roasted butternut squash to keep that fall theme going! And why not, it’s in season right now and it’s seriously delicious!

Pork Chops with Apples and Onions


Pork Chops with Apples and Onions

4.44 from 16 votes

Perfectly pan seared pork chops topped with a cider-cinnamon pan sauce and served with those tender, butter sautéed apples and onions. A perfect fall dish!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4


  • 4 (5 oz.) 3/4-inch thick boneless pork chops
  • 1/2 cup low-sodium chicken broth*
  • 1/2 cup apple cider
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • Salt and freshly ground black pepper
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 2 medium sweet crisp apples (honey crisp, gala, fuji, golden delicious etc.), thinly sliced
  • 1 small red onion, thinly sliced
  • 1 1/2 tsp minced fresh sage
  • 1 1/2 tsp minced fresh rosemary


  1. Preferably let pork chops rest at room temperature 10 minutes while preparing ingredients.

  2. In a liquid measuring cup or bowl whisk together broth, apple cider, mustard, cinnamon and allspice. Set aside.

  3. Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and pepper (about 3/4 tsp salt and 1/2 tsp pepper total).

  4. Once oil is shimmering add pork chops. Sear until browned on bottom, about 4 - 5 minutes then flip and continue to cook, until center registers 145 degrees, about 4 - 5 minutes longer. 

  5. Transfer pork chops to a plate and cover with foil to keep warm. Melt butter in same skillet over medium heat. 

  6. Add in apples, onions, sage and rosemary and saute until tender, about 4 minutes. Pour in broth mixture and season with a little salt as desired.

  7. Let simmer until reduced by about half, stirring occasionally, about 2 - 3 minutes. Return pork chops to pan and spoon mixture over chops. Serve warm.

  8. *For a slightly thicker sauce if desired, you can whisk 1 tsp cornstarch in with the broth before adding to skillet. Stir frequently. 

  9. Recipe source: inspired by Cooking Light


  • JOHN: Ok;So on the plate going from left to right; i see the pork chops and the red onions and the apples BUT what is the item to the right the apples?? looks like some kind of potatoes…….. October 19, 2017 at 2:51pm Reply

    • Jaclyn: That’s roasted butternut squash, just a great option to serve with it :). October 22, 2017 at 11:19am Reply

  • Kim: I’m not generally a pork chop fan, but this recipe was fantastic. I used think cut pork chops and yellow onion. Only because I don’t like a thick cut of meat and red I only like raw. I couldn’t fin apple cider, so I used apple juice. Again, it was fantastic. Thank you! October 18, 2017 at 5:45pm Reply

    • Jaclyn: Glad apple juice worked for you! Thanks for your review Kim! October 19, 2017 at 12:12am Reply

  • Angela: This dish was fantastic! I used thick cut, bone-in pork chops. I also increased the amount of cider and broth to have more sauce. I did use less cinnamon because I was afraid to use the suggested amount lol. Using the cornstarch was very easy and I will start using it more now. The sauce was so wonderful I wanted to drink it lol! I will make this recipe again and again. Thank you! October 13, 2017 at 7:24am Reply

    • Jaclyn: So glad you loved it Angela! October 13, 2017 at 11:16am Reply

  • Eileen Fitzgerald: Most delicious pork chop recipe I have ever made and eaten! Kudos to the chef!???????? October 12, 2017 at 12:06pm Reply

    • Jaclyn: Thanks for taking the time to leave a comment – so glad you enjoyed the pork chops Eileen! October 12, 2017 at 3:06pm Reply

  • imgrum: I also thought apple cider and apple cider vinegar is the same *shame* Read the comment and realize… Thank you for sharing the recipe, it’s gonna be a nice idea for Fall dinner. October 12, 2017 at 3:34am Reply

    • Jaclyn: Sorry for the confusion. Apple cider is a drink that’s commonly found in the fall then the apple cider vinegar is the very tart stuff that’s fermented and it’s usually added in very small amounts. October 12, 2017 at 12:01pm Reply

  • Elizabeth Wong: This was incredibly sour – I followed the recipe and on future probably would not make this again. October 10, 2017 at 7:01am Reply

    • Jaclyn: Sorry to hear that! What kind of apples did you use? Mine wasn’t sour, it had a light tang from the mustard and zip from the cider but it shouldn’t be sour it should actually be the opposite – lightly sweet. You could omit the mustard though if it’s not a flavor you like. October 10, 2017 at 8:45am Reply

      • Amy: I wonder if they read apple cider as apple cider vinegar? October 10, 2017 at 10:17am Reply

        • Jaclyn: Yes possibly. That would be terribly sour :). October 10, 2017 at 10:27am Reply

      • Elizabeth: i think it was the cider that made it really sour. on a happier note, i tried your pumpkin cream crumble – and wow, like just WOW IT IS AMAZING. thank you for that recipe :) i had a group of friends over and there was barely a crumb left after haha

        Def. making the pumpkin crumble again! have you ever tried it with berries inside so it’s like a berry crumble, would love to see how you do it! :) October 12, 2017 at 7:26am Reply

    • Corina Russell: Did you accidentally use apple cider vinegar instead of apple cider? November 4, 2017 at 3:07pm Reply

  • Holly: I made this last night and it smelled so good. Sirring that lovely sauce on the stove made me happy! I did add the cornstarch. Next time i am going to sear a pork tenderloin and put the meat in the oven instead because pork chops are not my forte. My mother never had that problem! Some were tender and some were not. We all liked it a lot. The squash was perfect alongside it. October 10, 2017 at 5:21am Reply

    • Jaclyn: Glad you liked, it thanks for your review and tip! October 10, 2017 at 8:43am Reply

  • Laura | Tutti Dolci: This is so gorgeous, the perfect fall dinner idea! :) October 8, 2017 at 6:37pm Reply

    • Jaclyn: Thanks so much Laura! October 9, 2017 at 4:29pm Reply

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